Sheet Pan Chicken Souvlaki with Vegetables

Ingredients

• •1.5 lbs boneless, skinless chicken breasts, cut into 1.5-inch cubes
• •3 tablespoons olive oil
• •3 tablespoons fresh lemon juice
• •4 cloves garlic, minced
• •2 teaspoons dried oregano
• •1 teaspoon salt
• •0.5 teaspoon black pepper
• •1 large red bell pepper, cut into 1-inch chunks
• •1 large yellow onion, cut into 1-inch chunks
• •2 medium zucchini, cut into half-moons
• •1 cup cherry tomatoes
• •2 tablespoons fresh lemon zest

Directions

1. 1Preheat oven to 425°F. In a large bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper.
2. 2Add chicken cubes to the marinade and toss to coat evenly. Let sit for 10 minutes.
3. 3Spread marinated chicken and all vegetables on a large sheet pan in a single layer.
4. 4Roast for 20-25 minutes, stirring halfway through, until chicken is cooked through and vegetables are tender and lightly charred.
5. 5Remove from oven and garnish with fresh lemon zest and fresh herbs if desired.
6. 6Serve warm with tzatziki sauce, rice, or pita bread.

💡 Chicken souvlaki cubes should be evenly sized and spaced; crowded pieces steam and lose the oregano-lemon char the sheet-pan method is meant to mimic.

Cook this with Miamzi 👨‍🍳

Miamzi knows what's in your kitchen — it checks this recipe against your ingredients, adds what's missing to your grocery list, plans your week, and invents new dishes from what you already have.